Anyone who has ever volunteered at school will appreciate the scene in my kitchen all day yesterday: Dozens of 28-ounce cans of diced tomatoes and cannellini beans, enough chopped onions to kill a small animal, large, misshapen bags of frozen homemade chicken stock thawing in the sink, two 6-quart Dutch Ovens on the stovetop, and one lobster pot on the… Read more »
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